Higher in butterfat than standard U.S. butter, Vermont Cultured Butter offers the exquisite richness, flavor, and performance of the finest European butters. A salt content significantly lower than typical salted butter enhances its farm-fresh flavor, making it an excellent ingredient in recipes calling for salted or unsalted butter. Higher butterfat (86%), lower moisture, and lower pH for means a higher burn point – less absorption of fat in pan searing, greater plasticity – holds together when rolled into sheets, lighter, flakier pastry and richer texture. KOF-K certified kosher.
Ingredients: Pasteurized cream, culture, salt